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Doenjang

A solid fermented paste made by crushing boiled soybeans to form meju (soybean bricks), soaking them in brine, fermenting, aging, and straining the solids.

Flavor

It has almost no sweetness and is characterized by a strong saltiness and a deep, savory Deep Umami. Like Western cheese, it has a distinct, pungent, and deep fermented aroma.

Brands

Haechandle, Chung Jung One — typically packaged in brown or green plastic tubs.

Where to buy

Asian markets like H-Mart, Amazon.

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Substitutes

It can be substituted with Japanese Miso Paste. However, since miso is sweeter and milder than doenjang, add a bit more soy sauce when using miso and incorporate it at the final stage of cooking.

Storage

If exposed to air, the surface can dry out and discolor, so keep it refrigerated with plastic wrap pressed tightly against the surface.

Used in

Doenjang Jjigae, Ssamjang, seasoning for marinating meat.

FAQ

Q. What is the crucial difference between Miso and Doenjang?
A. Miso is made by fermenting a mixture of rice or barley, making it sweet and mild, so the aroma dissipates if boiled for too long. In contrast, Doenjang is made primarily from 100% soybeans, so boiling it longer deepens the flavor of the broth.